Culinary Сontest - Dessert | Кулінарний конкурс - Десерт - Sweet Temptation

The tantalizing aroma of lemons, the rich nuttiness of walnuts, and the golden layers of phyllo dough dripping in syrup. It's baklava time!

In my country, almost everyone makes and enjoys baklava for New Year's, and this particular one was crafted by my friend. Since it contains butter, I haven't tried it myself, but there was more for my friends, and they seemed quite pleased that there would be extra for them. 😃

So, first things first, zest up that lemon like you're telling it a juicy secret, set it aside for later. Now, let's melt some butter and oil together - low and slow, we don't want any kitchen drama. Next, let's give those walnuts a rough chop, keeping it interesting with a mix of fine and chunky bits. We're building layers here, both in texture and flavor! Now, the syrup magic begins. In a not-so-small pot, dance together 800 grams of sugar and 480 ml of water, squeeze in half a lemon for that zing, and let it simmer until the sugar decides to join the water party. Once it cools down, it's showtime!

Layering time! Find a baking tray that matches the unfolded phyllo dough or go wild with a big rectangular one. Brush each layer generously with the melted butter-oil combo – we're giving these sheets a spa treatment. After the first phyllo packet, sprinkle those walnuts like you're casting a tasty spell. For an extra touch, scatter that lemon zest over the nuts. Flavor explosion, incoming! Now, start layering the second packet of phyllo dough, showing each sheet some love with the buttery brush. The final layer doesn't need the buttery embrace.

Into the oven at 180 degrees for 30-45 minutes. Just enough time to practice your baklava victory dance. Once it emerges all golden and glorious, the real fun begins. Pour that cooled syrup over the masterpiece. Let it soak up the sweetness, transforming into a dessert symphony. Now, here's the hard part – patience. Let it sit for 2-3 hours, but for the full flavor orchestra, give it a night.

And there you have it – not just a baklava recipe, but a sweet tale of layers, flavors, and a touch of lemony magic. Enjoy